Top Chef University App for iPad

Browse Lessons
Top Chef University To-Go available now for iPhone! Learn to cook like a Top Chef wherever and whenever. https://t.co/ovvVzYyB5z

Greens II - Shaved Brussels Sprout Salad with Cremini Mushrooms

Video not playing? Download the preview to play on your computer.

  • Difficulty: easy
  • Video Length: 06:31
  • Course: All About Vegetables WTF?

Brussels sprouts are often sautéed or roasted, but here we're serving them raw. It's a sort of coleslaw made from a baby cabbage. Feel free to use loose Brussels sprouts, but also look for a cluster of them on the stalk.

Stephanie Izard (Season 4)

Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."